Recipe

1. Heat 2 tablespoons of the olive oil in a large frying pan over high heat. Add the artichokes cut side down and cook, without touching, for 4 minutes, or until charred and golden. Remove and drain on paper towel.
2. Add the remaining oil to the pan over medium–low heat. Add the shallot and parsley stems and cook for 4 minutes, or until softened. Add the orzo and cook, stirring, for 2 minutes, or until glossy and slightly toasted. Pour in the stock and bring to the boil, then reduce the heat to low. Add the saffron, then cover and cook for 12–15 minutes, or until the orzo is cooked through. Stir in the preserved lemon.
3. Place the artichokes on top of the orzo, face side up. Cover and cook for 3 minutes to warm through.
4. Transfer to a serving dish and sprinkle with the chopped parsley and hazelnuts. Serve warm or cold

Tip Most continental delis sell two types of marinated artichokes – one preserved in oil, which tends to be just the heart, the other most likely kept in brine, with more of the leaf intact. Whichever you choose is up to you. Jarred artichokes are more than a suitable replacement if these fancy ones are not forthcoming.

Shortcut Instead of orzo, use instant couscous, frying up the artichokes while the kettle (or vegetable stock) comes to the boil. Stir saffron into the couscous just before pouring the hot liquid over it.

Double duty This dish is one step away from being a pasta salad. Chop or tear the marinated artichokes into chunks, crumble some feta on top and serve cold – it’s a fantastic ‘bring a plate’ or desk-lunch option.